Oklahoma Agriculture Blog

Oklahoma’s Official Agricultural Information Site

  • Welcome!

    Terry Peach, Oklahoma Secretary of Agriculture

    As agriculturists our jobs haven’t changed much from generation to generation but the way we do them sure has! Our roles as providers of the nation’s food and fiber and stewards of the land remain the same but just as we rely on new technologies to become more efficient as producers, we find we now need to find new ways to use them to communicate with each other.

    That’s why we have created this blog. Almost 60 percent of the population now depends on the internet for news and other information. The daily and weekly newspapers are still out there (and we still depend on them to reach thousands of Oklahomans) but for all of you who prefer the speed and convenience of electronic communications, this blog is for you.

    Let us know what you think and please interact on this site with your thoughts and comments. We are counting on you to let us know what you think and suggest things and ideas that will improve this site and provide you with the information you are looking for.

    Terry Peach, Oklahoma Secretary of Agriculture

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Archive for October, 2009

Oklahoma Cattlewomen’s Recipe of the Week: Beef Cacciatore

Posted by carson4575 on October 28, 2009

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A great, classic fall evening meal!

Ingredients
1. 1 boneless beef chuck blade steak, cut 1 inch thick (about 2 pounds)
2. 4 teaspoons vegetable or olive oil
3. 1/4 teaspoon salt
4. 1 package (12 ounces) frozen vegetable seasoning blend (such as onion, bell pepper, celery, parsley)
5. 2 cups prepared red wine pasta sauce or marinara sauce
6. 3/4 cup water
7. 8 ounces button mushrooms, cut in half (cut into quarters if large)
8. Salt and pepper
9. Hot cooked pasta (optional)
4496_00%20BeefCacciatore_thumb
Instructions
1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.

2. Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 minutes or until vegetables are tender. Stir in pasta sauce and water. Return steak with juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until steak is fork-tender.

3. Remove steak; keep warm. Add mushrooms to cooking liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 minutes or until mushrooms are tender and sauce is thickened to desired consistency, stirring occasionally.

4. Meanwhile carve steak into thin strips. Add to sauce; cook until heated through. Season with salt and pepper, as desired. Serve over pasta, if desired.

Posted in MIO Recipe | 2 Comments »

Halloween Treat Recipes from Dairy Max

Posted by carson4575 on October 28, 2009

A Dairy Max goblin enjoying a Halloween Treat!

A Dairy Max goblin enjoying a Halloween Treat!


Hauntingly Healthy Halloween Recipes
Gobbly Goblin Granola Snack Mix
Recipe provided by www.dairymax.org

2 cups whole grain check square cereal (such as Whole Grain Chex ®)
2 cups honey-sweetened oat cereal (such as Honey Nut Cheerios ®)
2 ½ ounces (about 3 cups) pretzel sticks
½ cup sunflower seed kernels
½ cup dried cranberries, raisins or dried cherries
½ cup round, candy-coated pieces (such as M&M ® or Reese Pieces ®)
8 ounces reduced-fat Mozzarella and Cheddar cheese cubes

Mix cereals, pretzel sticks and sunflower seed kernels in a large bowl; set aside.

Toss with dried cranberries and your favorite Halloween candy such as M&Ms; store in an airtight container until ready to serve. Toss in cheese cubes just before serving.

Better Bones Brew

To break the chill of a typical Halloween night, serve our “bewitched” version of hot chocolate.
8 cups of low-fat chocolate milk (The official drink of Halloween!)
1 cup mini marshallows
Optional: green food coloring

Place chocolate milk in slow-cooker that will be your cauldron to warm and stir the “brew.”
Keep warm in a slow-cooker and top with marshmallow “ghosts” after the trick or treating is complete.
If you want to create a “swampy” color, add a few drops of green food coloring.

Scary Skeleton Builder

To make getting your 3-A-Day of Dairy delicious and scary, try making a “Petrified Eyeball Parfait.”

1 cup low-fat vanilla yogurt
4 large green grapes
8 M&Ms® candy pieces

Put your low-fat vanilla yogurt into your favorite bowl, then add the large green grapes that have been cut in half & stuffed with a M&M.

Posted in Uncategorized | Leave a Comment »

MIO Recipe of the Week: Stuffed Pork Loin with Butcher’s Sauce

Posted by carson4575 on October 28, 2009

Stuffed Pork Loin with Butchers Sauce

An Original Recipe by Chef Kurt Fleischfresser

(Serves 4)

1⁄2 lb. Bar-S Sausage, peeled & scored
2 lbs. pork loin
salt and pepper to taste
3 T olive oil
1⁄2 each yellow onion, diced
2 T Shawnee Mills Flour
1 each tomato, seeded and diced
2 C water
2 T Griffin’s Mustard
1⁄2 C dill pickle relish
2 t dried chopped parsley
2 T Head Country Barbeque Sauce

Using a long thin blade, cut off the tail of the pork loin so it is the same thickness from end to end. Make two cuts from end to end in the shape of an X. Peel and lightly score the sausage (trim smaller if necessary) and insert into the pork tenderloin. The sausage needs to be about an inch shorter than the tenderloin.

Season with salt and pepper and sear in a hot skillet with oil until brown on all sides. Once brown, transfer to a pie tin and put in the oven at 300 degrees and continue cooking until completely done.

For the sauce, saute the onion in the olive oil in a medium-high skillet. When the onions start to brown, add the flour and continue to cook until the flour is golden. Add the tomato and water, and cook until the sauce is thick and bubbly. Just before serving, add the mustard, relish and parsley. Remove the loin from the oven, and let rest for at least five minutes.

Slice the loin and put on a plate with the sauce over or under the slices. Serve with your favorite starch and vegetable.

Posted in MIO Recipe | Leave a Comment »

Ag Statistics Weekly Crop & Weather Summary

Posted by carson4575 on October 26, 2009

Despite Wet Fields, Some Planting and Harvesting Continues

Wind and cooler temperatures prevailed across Oklahoma during most of the week. The State experienced temperatures averaging in the mid- to high-60’s, with temperatures dropping to as low as 29 degrees in Hooker. A few storms revisited the State during mid week, with precipitation ranging from 0.61 in the North Central district to 2.75 in the Southeast district. Overall soil moisture conditions continue to be rated in the surplus to adequate range with topsoil rated 26 percent surplus and subsoil remaining at 12 percent surplus. Although some producers were able to return to the fields and proceed with planting and harvesting activities due to calmer conditions across the State, many others were kept out of the fields as a result of excess rain
from prior weeks. There were 2.6 days suitable for field work.

Small Grains: Some small grain planting continued despite wet field conditions across the State. Wheat seedbed preparation reached 76 percent, a two point increase from the previous week, but 11 points behind the five-year average. Wheat emerged increased to 66 percent complete, six points ahead of the prior week, but four points behind normal. Rye planted was virtually complete, while 95 percent of the crop had emerged, five points ahead of the five-year average. Oat seedbed preparation was 84 percent completed, two points ahead of the previous week and in line with the five-year average. Forty one percent of oats were planted by week’s end, three points ahead of the previous week, but nine points behind normal. Oat emergence reached 35 percent, four points ahead of last week, but three points behind the five-year average.

Row Crops: Only isolated row crop harvesting continued throughout the week due to excess moisture in the fields. Row crop conditions continued to rate mostly in the good to fair range. Virtually all the corn was mature Sunday, two points up from the previous week, but two points behind the five-year average. Corn harvest was 80 percent complete by week’s end, a three point jump from the previous week but 16 points behind the five-year average. There were some reports of aphlatoxin across the State. All sorghum coloring was virtually complete by week’s end, while 60 percent had reached maturity, 17 points behind normal. Sorghum harvested reached 27 percent complete, up eight points from the prior week, but still 17 points behind normal. Sixty-five percent of soybeans reached maturity, up ten points from the previous week, but 12 points behind normal. Soybeans harvested reached 27 percent complete, up seven points from the prior week, but 22 points behind the five-year average. Peanuts at maturity reached 87 percent complete, up eight points from the previous week. Fifty-six percent of peanuts had been dug while 36 percent had been combined, eleven points behind the five-year average. Ninety-six percent of cotton bolls had opened, up four points from the previous week and in line with the five-year average. Cotton harvested had reached 12
percent by week’s end, up five points from the prior week, but still 14 points behind normal.

Hay: Haying activities continued in most areas of the State while some areas remained at a standstill due to wet field conditions. By week’s end, fifth cuttings of alfalfa were 70 percent complete, while sixth cuttings were 13 percent complete, up four points from the prior week but 18 points behind normal. Conditions of alfalfa continued to rate mostly in the good to fair range. Eighty two percent of other hay received a second cutting, three points ahead of the previous week, but six points behind the five-year average.

Pasture and Range: Pasture and range conditions continued to improve and by week’s end rated mostly good to fair, with a good rating of 50 percent and a fair rating of 34 percent.

Posted in Ag Statistics | Leave a Comment »

Posted by carson4575 on October 26, 2009

Milk trucks and other traffic backed up on Hwy. 83 north of Turpin during exercise

Milk trucks and other traffic backed up on Hwy. 83 north of Turpin during exercise


Last week’s joint Stop Animal Movement exercise with the state of Kansas was a mulit-state, multi-agency task that really tested our preparedness for an animal disease outbreak. We’re still waiting to see how the third-party evaluators rated our performance but we’re confident the exercise was an overall success.

The Association Press ran a story about the exercise and you can view it here.

Our thanks to our counterparts in Kansas but especially to the Oklahoma Emergency Management teams, the Oklahoma Highway Patrol, the Beaver County Sheriff’s Department, the city of Turpin, and the Iowa Homeland Security and Emergency Management team that not only made this possible financially, but helped brave the cold with us.

Posted in Incident Command | Leave a Comment »

STRAY LIVESTOCK MUST BE REPORTED TO COUNTY SHERIFF’S OFFICE

Posted by carson4575 on October 26, 2009

When it comes to stray livestock there is no such thing as “finders, keepers.”

Col. Mike Grimes, head of the Oklahoma Department of Agriculture’s Investigative Services division is reminding Oklahomans that state law requires anyone who finds stray livestock is required to notify the county sheriff’s department within seven days. Waiting longer than that could result in being charged with larceny.

“The law is very clear that anyone who finds livestock is responsible for contacting the sheriff’s office,” he said. “They can claim reimbursement for the cost of caring for the animals but they cannot keep or sell the animals. That would amount to theft and could result in charges being filed.”

Several instances have been noted recently of people improperly concealing or selling livestock that did not belong to them, Grimes said. At least three of these cases have resulted in charges being filed.

“The maximum penalty is seven years in the state penitentiary,” he notes. “The bottom line is that if you find stray livestock, don’t try to keep it or sell it. Be safe and report it right away.”

Posted in Investigative | Leave a Comment »

Nebraska Cattle Feeder Offers Her Views on the Realities of Animal Husbandry

Posted by carson4575 on October 24, 2009

We had a bit of a mix-up Friday when posting this link to a video of a Nebraska cattle feeder giving her take on so called “factory farming.” This link should work without any problems. Enjoy the video here.

Posted in Uncategorized | Leave a Comment »

FMD Exercise Tomorrow in OK and KS

Posted by carson4575 on October 21, 2009

OKLAHOMA DEPARTMENT OF AGRICULTURE, FOOD, AND FORESTRY
Tomorrow a joint exercise between Oklahoma and Kansas officials will begin at 9 a.m. near Turpin, OK and Sitka, KS. The exercise will involve officials stopping vehicles transporting livestock or suspected of transporting livestock.

Oklahoma Department of Agriculture, Food, and Forestry animal health and law enforcement agents say people transporting livestock will be delayed as little as possible in the exercise. The exact locations of the exercises are three miles north of Turpin, OK on Highway 83 and the intersection of Highways 160 and 183 near Sitka, KS.

The Stop Animal Movement exercise will last approximately four hours.

In the exercise, Oklahoma and Kansas officials are trying to prevent an imagined outbreak of foot-and-mouth disease from affecting animals in their states. Foot-and-mouth disease is a highly contagious disease of cattle, sheep, swine, goats, deer and other cloven-hooved animals that causes blisters on the mouth, teats and soft tissue of the feet. Infected animals have difficulty eating and walking. While it is painful for infected animals, it does not pose a significant threat to human health.

The exercise, titled SAMS-KO, or Stop Animal Movement Statewide KS-OK, is funded by a grant from the U.S. Department of Homeland Security. Oklahoma and Kansas are members of the Multi-State Partnership for Security in Agriculture, a consortium of 13 states that work together to protect the food and agriculture sector by sharing information and building interstate response capabilities.

The partnership contracted with SES, inc. of Merriam, Kansas, to design and conduct the exercise to test the plans and coordination needed to successfully stop and screen livestock and livestock-related traffic involved in interstate commerce.

Foot-and-mouth disease was last identified in the United States in 1929. It is a primary concern for animal health officials because it could have potentially devastating economic consequences due to disrupted trade and lost investor confidence.

Posted in Uncategorized | Leave a Comment »

MIO Recipe of the Week: Minute Fried Steaks

Posted by carson4575 on October 21, 2009

FriedSteak
Recipe by Chef’s Requested

4 – 5 oz.Chef’s Requested Cubed Beef Steaks
2 whole eggs or 4 oz. pasteurized egg product
6 oz. Hiland milk or 4 oz. buttermilk
2 c. Shawnee’s Best flour
2 tsp. salt
1 tsp. black pepper
2 tsp. garlic powder
2 tsp. onion powder

Combine eggs (or egg product) and milk (or buttermilk). Mix well and set aside. Combine 1 cup flour, salt, black pepper, garlic powder, and onion powder. Set up breading process in three stations: plain flour, egg wash and seasoned flour. Dip frozen cubed steaks in plain flour; press flour onto steaks to coat well. Dip into egg wash and turn a number of times to soak. Dip into seasoned flour; press flour onto steaks to coat well. For a thicker crust, repeat the egg wash and seasoned flour. Pan fry in hot oil or deep fry until done, approximately 6 minutes. Serve immediately.

Posted in Uncategorized | Leave a Comment »

Oklahoma Cattlewomen’s Recipe of the Week: Beef Chili ‘Cheddar-Topped Potatoes

Posted by carson4575 on October 21, 2009

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Ingredients

1. 1-1/2 pounds ground beef
2. 4 medium baking potatoes (8 ounces each)
3. 1 tablespoon chili powder
4. 1/2 teaspoon salt
5. 1 can (15 ounces) hot chili beans, undrained
6. 1 cup shredded mild Cheddar cheese
7. Salt and pepper
8. 1/4 cup sliced green onions
9. 1/2 cup shredded mild Cheddar cheese

Instructions

1. Pierce potatoes in several places. Microwave on HIGH 11 to 13 minutes or until tender, rearranging once. Let stand 5 minutes.
2. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in chili powder and 1/2 teaspoon salt.
3. Add beans and 1 cup cheese; cook and stir until heated through.
4. Cut a slit lengthwise in potatoes; fluff potatoes with fork. Season with salt and pepper, as desired. Spoon beef mixture evenly over potatoes; sprinkle with green onions and 1/2 cup cheese.

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